Pigeon Pie a L'Anglaise

Line the bottom of a pie-dish with small collops of lean rump-steak previously fried brown; upon this place the halves of four pigeons, also fried; season with chopped mushrooms, parsley, and shalot, pepper and salt; pour half a pint of sauce, or gravy, or water, and a little catsup into the pan the meat has been fried in, to detach the glaze, and pour this over the pigeons, &c, in the dish; add the yolks of six hard-boiled eggs, or some plovers' eggs when in season; cover with puff-paste in the usual way; bake the pie in a moderate oven for about an hour and a quarter.